An appetizer but also a side dish today, with the stuffed duchess potato nests a preparation made with the simple and easy dough of duchess potatoes and a mix of vegetables like zucchini and peas just cooked in a pan with thyme or parsley.
Since the Easter period is approaching, I placed a boiled quail egg in the center of the potato nests which you can clearly omit at other times of the year!
The duchess potatoes are made with a rich and very tasty purée that, when piped into a nest shape with a piping bag on a baking tray and baked, becomes crispy and delicious!
If you are short on time, omit the filling and make small mounds with the delicious and flavorful duchess potato dough on a baking sheet lined with parchment paper and bake for a few minutes until golden…
The pommes duchesse are of French origin and are a side dish that can accompany both meat and fish because the flavor is appetizing yet delicate, so… let’s go into the kitchen to prepare the stuffed duchess potato nests!
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STUFFED DUCHESS POTATO NESTS
The kitchen of ASI
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE STUFFED DUCHESS POTATO NESTS
#adv
- 12 oz Potatoes
- 2 tablespoons Frozen peas
- 1 zucchini (not too large)
- 4 quail eggs
- 1 egg
- 1 oz Parmesan cheese (grated)
- 3.5 tablespoons Butter
- 1 pinch nutmeg
- to taste Parsley (or thyme)
- to taste Extra virgin olive oil
- to taste salt and pepper
Tools RECIPE STUFFED DUCHESS POTATO NESTS
#ADV
- Casserole
- Potato Masher
- Bowl
- Pan
Preparation RECIPE STUFFED DUCHESS POTATO NESTS
Boil the potatoes starting from cold water, and when they are tender (try inserting a toothpick and if there’s no resistance… off they go!) drain them.
Then pass them while still steaming through the potato masher, gathering everything in a bowl.
Also, boil the quail eggs for about 3/4 minutes and once cool, shell them.
Meanwhile, in a non-stick pan, put a drizzle of extra virgin olive oil and a clove of garlic, and when it sizzles, stew the washed zucchini cut into slices.
Also add the frozen peas, removing the garlic and adding hot water if the preparation dries out too much.
When the vegetables are tender, add the chosen aromatic herb, adjust the salt and pepper, and set aside the stuffing for the stuffed duchess potato nests.
Gather the potato purée by adding the grated cheese, the egg yolk, the butter, salt, and pepper.
Mix well and put it in a piping bag with a star nozzle.
Draw circles with a pencil on the parchment paper of 7/8 cm, turn it upside down, and trace the rounds, or rather the duchess potato nests.
Bake for the necessary time until everything is cooked and perfectly golden, about 15 minutes at 392°F.
Once cooked, fill them with the hot vegetables and place a boiled quail egg in the center. Quickly to the table, please…. Enjoy your meal with the stuffed duchess potato nests!
Annalisa
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Tips and notes
Hate zucchini and peas? No problem, you can add sautéed radicchio and pancetta in a pan without any added fat or mushrooms that go great with potatoes or other vegetables of your choice…
ALSO SEE BAKED POTATO TRAY
POTATO WEDGES WITH CITRUS AND THYME
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